Ideas for using Basil please.

TallGirl

Hi Guys
Hope you don't mind me asking on this board usually hang out with DFW. I have got a lot of Basil growing in pots in my garden and kitchen. I am going on holiday for a week and it is just about to go into flower so will not be any good when I get back. I don't wan't to make Pesto out of it as I don't think it will freeze well so what can I do with it.

Is there anyway to freeze it to use later on in Spag Bol or soups?

Any help would be appreciated.

Thanks

newleaf

Yes it's perfectly freezable. I just freeze as it is in a bag, some people prefer to chop and freeze in ice cube trays with a drop of water.

janeawej

for pesto

loads of basil leaves
pine nuts
garlic
olive oil
salt & pepper
blend till the mix is to your liking can be frozen or bottled

good luck whish i had too much basil!!

Quasar

Pesto doesn't need to be frozen to keep. Just make sure that there is enough olive oil to cover it at the top and seal the jar tightly.

My mum in Italy has tons of fresh basil from her garden and makes jar after jar of pesto which lasts for months. Then when I visit her on holidays she gives me a few to bring back..... Yuuummy! :drool:

TallGirl

Thanks guys, I love Pesto so guess it is off to the shop to buy pine nuts and parmesan - good idea with the oil on top that must be why mine never lasts very long. Thank you so much.

robnye

TallGirl wrote:

Thanks guys, I love Pesto so guess it is off to the shop to buy pine nuts and parmesan - good idea with the oil on top that must be why mine never lasts very long. Thank you so much.

its not parmesan cheese in pesto..... but another cheese beginning with 'pe'....:rolleyes:

sashacat

can anyone tell me the quantities for the pine nuts and garlic as I'd love to make pesto, thanks

lavenderblue_3

I would pinch the flowering stems out of the basil to prolong it's life before you go way. The plant will keep growing - you will still have fresh basil for a while yet.

Pink.

robnye wrote:

its not parmesan cheese in pesto..... but another cheese beginning with 'pe'....:rolleyes:

The cheese for pesto is pecorino, but I've substituted parmesan when I haven't been able to get it and it's just as good.

Pink

Pink.

sashacat wrote:

can anyone tell me the quantities for the pine nuts and garlic as I'd love to make pesto, thanks

Hi sashacat,

The quantities I use are

120g pine nuts
3/4 cloves of garlic
150g fresh basil
120g pecorino (or parmesan) cheese
200mls extra virgin olive oil

Put the pine nuts, garlic, basil and cheese into the food processor and whizz until it becomes a paste and then slowly drizzle in the olive oil. This makes quite a lot, but it keeps for ages in the fridge.

Wish I had some basil, I really fancy pesto and pasta for tea tonight now.

Pink

bertie2

just pick basil and put it in the freezer, when you want to use it simply add to hot food. easy or what!